fermenting cider - smell

Thu Dec 05, 2013 8:29 pm

So my first batch of cider has been fermenting a couple weeks now, it's down to 1.002 gravity so I'm guessing it's about time to rack it to secondary (can someone confirm this?).

When checking the gravity tonight, it tasted ok (I expect aging and perhaps back sweetening will help a lot) but it smelled like rancid ass... is this normal, do i have an infection? what's going on?
-PFC Kragaad, Abacus 'Brewing Company'

Fermenter - PBW
Aging - Sweet Mead, Dry Mead, Saison, Cider 1, Cider 2, Vanilla Bourbon RIS
Cellar - Cherry Porter, Pale (Cascade), IPA, Belgian Pale, Irish Stout
Next - 3 Pales (Citra, Amarillo, Experimental 342)
AbacusBrewingCo
 
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Re: fermenting cider - smell

Sat Dec 07, 2013 4:29 am

Could be sulphur created by the yeast during fermentation. Completely normal and it should off gas given some time to age in the secondary. Give it a chance and get back to us if it does not get better.

Chris Killinger
Fermentation Specialist
Moonlight Meadery
The time is near the mission clear,
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NHBrewer
 
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Location: Alton New Hampshire USA

Re: fermenting cider - smell

Sat Dec 07, 2013 8:25 am

Sounds like a plan. At 1.002, is it ready to go into secondary? This is my first cider so i'm not sure.
-PFC Kragaad, Abacus 'Brewing Company'

Fermenter - PBW
Aging - Sweet Mead, Dry Mead, Saison, Cider 1, Cider 2, Vanilla Bourbon RIS
Cellar - Cherry Porter, Pale (Cascade), IPA, Belgian Pale, Irish Stout
Next - 3 Pales (Citra, Amarillo, Experimental 342)
AbacusBrewingCo
 
Posts: 96
Joined: Thu Oct 31, 2013 10:54 am

Re: fermenting cider - smell

Sat Dec 07, 2013 8:30 am

Sulfur is normal. Yes, rack it now.
Dave

"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)
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dmtaylor
 
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Location: Two Rivers, WI

Re: fermenting cider - smell

Thu Dec 12, 2013 6:09 pm

got this racked a few days ago, wow there was a ton of sulfur in the carboy once i was racking it i almost got knocked over... but it's now safe and sound in a 5gal carboy, going to add some marbles to reduce the surface area in contact with air since i lost a bit of volume while siphoning (less than i thought, this will take a few rackings to be sure)
-PFC Kragaad, Abacus 'Brewing Company'

Fermenter - PBW
Aging - Sweet Mead, Dry Mead, Saison, Cider 1, Cider 2, Vanilla Bourbon RIS
Cellar - Cherry Porter, Pale (Cascade), IPA, Belgian Pale, Irish Stout
Next - 3 Pales (Citra, Amarillo, Experimental 342)
AbacusBrewingCo
 
Posts: 96
Joined: Thu Oct 31, 2013 10:54 am

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